Pasta with Shrimp and Artichokes

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup chopped fresh basil or 4 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can stewed tomatoes
2 large tomatoes, seeded, diced
1 9-ounce package frozen artichoke hearts, thawed
1 tablespoon fresh lemon juice

3/4 pound spaghetti

1 pound uncooked medium shrimp, peeled, deveined

Additional chopped fresh basil
1/2 cup freshly grated Parmesan cheese

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)

Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.

Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.

Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.

Serves 4.

Cook's notes:

• I used linguini instead of spaghetti. Any pasta would work.
• I used canned artichoke hearts (1 1/2 cans).
• I added 1/4 cup sliced sundried tomatoes, and 3 tablespoons red wine.

(recipe courtesy of Charlotte, via Bon Appétit, March 1995, Paula M. Zwolak: Troy, Michigan)